TY  - BOOK
AU  - Casida, L.E.
TI  - Industrial Microbiology
SN  - 9780852261019
U1  - 576 
PY  - 2009///
CY  - New Delhi
PB  - New Age International
KW  - Industrial Microbiology
KW  - Microbiology
N1  - Part 1 Introduction
1.Definition and Scope of Industrial Microbiology
2.Historical Development of Industrial Microbiology Concepts
3.Fermentation Equipment and Its Use

Part 2 Basis and Development of Industrial Fermentation Processes
4 Screening
5 Detection and Assay of Fermentation Products
6 Stock Cultures
7 Fermentation Media
8 Inoculum Preparation
9 Scale-Up of Fermentations
10 Increasing Product Yields
11 Phage
12 Dual or Multiple Fermentations
13 Continuous Fermentations and Late Nutrient Additions
14 Biological Waste Treatment
15 Patents and Secret Processes
16 Fermentation Economics

Part 3 Typical Fermentation Processes
17 Antibiotic Fermentation
18 Anaerobic Fermentations
19 Environmental Control of Metabolic Pathways
20 Genetic Control of Metabolic Pathways
21 Microbial Oxidative Transformations of Substrate Vinegar
22 Hydrocarbon Fermentations
23 Microbial Cells as Fermentation Products
24 Vitamins and Growth Stimulants
25 Enzymes as Fermentation Products
26 Organic Acids

Part 4 The Future
27 Outlook for Industrail Microbiology
ER  -